Peruvian Quinoa Ceviche with Avocado and Aji Amarillo Sauce – Vegetarian Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked quinoa (white or red)
• 2 cups water
• 1 large red onion, finely chopped
• 1 medium red bell pepper, diced
• 1 large cucumber, seeded and diced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1/4 cup aji amarillo sauce (or substitute with sriracha)
• 3 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 ripe avocados, sliced

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear. In a medium saucepan, bring the quinoa and water to a boil, then reduce heat to low and cook for 15 minutes or until tender and the quinoa has absorbed all the water. Set aside to cool.
2. In a large mixing bowl, combine the onion, bell pepper, cucumber, cherry tomatoes, and cilantro. Add the cooked and cooled quinoa and toss gently to combine.
3. Add the lime juice, salt, and ground black pepper to the quinoa mixture. Gently stir in the aji amarillo sauce or substitute to taste.
4. Serve the quinoa ceviche on plates with avocado slices arranged on top. Drizzle additional aji amarillo sauce over each serving for added heat, if desired.

Chef’s Insight

This vegetarian quinoa ceviche is an innovative take on traditional Peruvian cuisine, showcasing fresh, local ingredients while offering a spicy kick from the aji amarillo sauce.

Notes

Feel free to add additional vegetables or proteins, such as black beans or grilled chicken, for a more hearty dish.